This quick and easy Avocado Rice recipe is inspired by Mexican flavours and is a healthy, zestyand delicious rice bowl that I love to make on repeat. I hope you enjoy the recipe!
This avocado rice is SO flavourful. We fry off some minced garlic in butter to begin with, then we cooked the rice in coconut milk and a pinch of salt, resulting in a creamy, coconutty, deliciously fluffy rice. We finish the dish off with mixing in the simple avocado, limeand cilantro mixture…it’s fantastic and I can’t wait for you to try it.
Complete this recipe by making my avocado rice bowl with spicy lime salmon. For something else Mexican-inspired, check out my speedy ground pork tacos or my fish tacos with mango salsa. If you’ve got leftover avocado, why not make my avocado pesto perfect served with pasta or on toast.
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About Emily’s Recipe
If you’re new here, hi! I’m Emily – a recipe developer, food content creator, and cookbook author! Thanks for stopping by to check out my Quick Avocado Rice recipe. I really hope you enjoy it and please do let me know in the comments if you give it a go!
If you’d like to join a community of food lovers, just subscribe to my newsletter for recipes, cooking tips, and foodie chats. Now, let me tell you a bit more about this recipe…
Texture: the rice is fluffy with creamy bites of avocado.
Taste: picture this, coconut fluffy rice with hints of creamy avocado, tangy lime, fresh cilantro, and seasoned to perfection.
Ease: we’re literally just cooking rice – don’t worry if this makes you nervous, I have a foolproof recipe.
Top Tips: 1. make sure to season your rice with salt before cooking. 2. try and pick the more ripe avocados…this will ensure the best flavour and ease of mashing them
Would I make this again? yes, it’s a fantastic rice dish with oodles of flavour.
Ingredients and Substitutions
Garlic: we’re using fresh garlic cloves to add extra flavour to the rice. I wouldn’t recommend using garlic granules. If you’re not a fan of garlic, fry off some finely chopped shallots.
Butter: this is what we’re using to fry the garlic in. Feel free to use plant-based butter if you’d like.
Rice: we’re using basmati rice for this recipe. You could use any long-grain rice.
Coconut milk: full-fat coconut milk will give you the best flavour.
Avocado: fresh ripe avocados are best!
Lime: we’re using fresh lime because it tastes way better than store-bought pre-squeezed lime.
Cilantro: or coriander. We’re using the fresh stuff! If you don’t like cilantro, you can use parsley.
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by step instructions with photos
Step 1: Place a medium-sized saucepan on medium heat and add in the butter and minced garlic. Fry for 3 minutes until fragrant, stirring frequently.
Step 2: Pour in the basmati rice followed by the coconut milk, water, and pinch of salt. Give it a stir, then bring it up to the boil. Once bubbling, add on the lid and reduce the heat to low. Set a timer for 10 minutes. Do not take off the lid. After the 10 minute timer has gone off, turn off the heat and leave the rice to steam for another 5 minutes.
Step 3: Once your rice has finished steaming, remove the lid and fluff up using a fork.
Step 4: While you’re cooking the rice, make your avocado crush. Mash avocado in a bowl and then add in the lime, chopped cilantro, salt, and pepper. Combine, taste, and season accordingly.
Step 5: Combine the rice and the avocado mixture in a large bowl or in the saucepan until the rice has turned a lovely shade of lime green. Taste and season accordingly.
Step 6: Serve up your avocado rice and devour with grilled meat, oven-baked salmon, fried greens, or with whatever you fancy!
What to do with leftovers
Storage: Once your rice is cool, divide into containers and into the fridge for up to 3 days.
Freezing: you can totally freeze this recipe. Once cooled, place into airtight containers (don’t forget to label with date and contents) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: place the container (lid ajar) in the microwave and reheat for a few minutes until piping hot.
FAQs
As long as you use plant-based butter when frying the garlic, it’s vegan!
Yes, it is indeed!
Okay here are a few options: grilled steak, oven-baked salmon fillets, cubed fried tofu, fried tenderstem broccoli. You could serve it as a side dish with a Mexican feast too!
More recipes you might enjoy!
If you tried this Quick Avocado Rice recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Quick Avocado Rice
This quick Avocado Rice recipe is inspired by Mexican flavours and is a healthy, zesty, and delicious rice bowl that I love to make on repeat.
Instructions
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Place a medium-sized saucepan on medium heat and add in the butter and minced garlic. Fry for 3 minutes until fragrant, stirring frequently.
-
Pour in the basmati rice followed by the coconut milk, water, and pinch of salt. Give it a stir, then bring it up to the boil. Once bubbling, add on the lid and reduce the heat to low. Set a timer for 10 minutes. Do not take off the lid. After the 10 minute timer has gone off, turn off the heat and leave the rice to steam for another 5 minutes (once again, leaving the lid on).
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Once your rice has finished steaming, remove the lid and fluff up using a fork.
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While you’re cooking the rice, make your avocado crush. Mash avocado in a bowl and then add in the lime, chopped cilantro, salt, and pepper. Every avocado and lime is a different size, so once you’ve combined everything, taste and adjust the seasonings by adding more lime juice if necessary, or more salt and/or pepper!
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Combine the rice and the avocado mixture in a large bowl or in the saucepan until the rice has turned a lovely shade of lime green. Taste and season accordingly.
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Serve up your avocado rice and devour with grilled meat, oven-baked salmon, fried greens, or with whatever you fancy!
Notes
Storage: Once your rice is cool, divide into containers and into the fridge for up to 3 days.
Freezing: you can totally freeze this recipe. Once cooled, place into airtight containers (don’t forget to label with date and contents) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: place the container (lid ajar) in the microwave and reheat for a few minutes until piping hot.
Nutrition
Calories: 832kcalCarbohydrates: 86gProtein: 12gFat: 53gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 8mgSodium: 351mgPotassium: 1330mgFiber: 15gSugar: 2gVitamin A: 647IUVitamin C: 30mgCalcium: 82mgIron: 5mg
